Tuesday, November 11, 2008

chili chicken tacos... 4 hours and 15 minutes



the goods:

2 pounds boneless, skinless chicken thighs
4 garlic cloves, thinly sliced
1/2 cup salsa, plus more for serving
1 to 2 tablespoons chopped canned chipotle chiles in adobo
1 tablespoon chili powder
hard and or soft taco shells
cilantro, shredded cheese, sour cream, guacamole, and lettuce for serving (optional)



In a slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and 1/4 teaspoon pepper.



Cover; cook on high, 4 hours (or on low 8 hours).



Shred chicken with 2 forks (it should come apart pretty easily).



Serve with desired toppings.



Makes excellent leftovers!

2 comments:

Bradley & Jackie said...

i think we just might have to try this one... yummy!

Amber Carter said...

This was really good! I couldn't find the chopped canned chipotle chiles in adobo so I substituted it with Chipotle boulion cubes. YUM!